What is a Flip Cocktail?

Essentially, a flip is a cocktail that uses egg alongside sugar and a spirit, often finished with a spice garnish like nutmeg. You might be surprised to know that they first popped up in 1695 when playwright William Congreve wrote, ‘Thus we live at sea; eat biscuit, and drink flip…’ so, like many cocktails, it’s the sailors that created this cocktail.

Originally, it involved mixing beer, rum and sugar and heating the liquid with a red-hot iron to create the frothy top, or ‘flip’. Of course, the 17th century is a long time ago and the cocktail evolved, particularly in the US where eggs and sometimes cream were added to sweeten the serve, fortify it, and mask the flavour of dodgy alcohol. This masterstroke added a velvety texture similar to eggnog or custard, but often without any of the dairy.

By the 19th century, it was a beloved and widely varied serve, popping up in Charles Dickens’ Great Expectations and the legendary Bar-tenders’ Guides of the era. Nowadays, they’re served hot or cold using various ingredients so if you want to embrace this oft-forgotten drink, here are a few suggestions!

But remember, as long as egg, sugar and some kind of liquor are involved, you can riff and experiment with your own creations. Who knows, maybe your flip will be the one to bring back its golden age!

What Flip Cocktails Should I Try?

The Classic Hot Beer Flip

If you want to get close to trying the original recipe, then this is it. Ale was very different back then, and not as bitter as today, so including cream or more sugar is recommended for balance. If you really want to turn back time, you can use a hot poker to caramelise if you wish, but of course be very careful. Alternatively, the stove is fine. The earthy, silky, rich taste is totally unique.

Ingredients
220ml ale (brown or dark)
40ml rum
25ml brown sugar syrup
1 egg
Nutmeg (garnish)

 Method
In a heatproof vessel like a tempered pitcher, whisk rum, syrup, and an egg. In the saucepan, heat the beer until it begins to steam – avoid simmering. Gently pour the hot beer into your mixture, continuously whisking all the time. Now, pour the liquid between the vessel and the saucepan multiple times to froth it up, and serve in a mug or handled glass. Grate some nutmeg to finish and you’ve got a modern version of the 17th century classic.

The Rum Flip

One step away from eggnog, this simple concoction is silky smooth, even for a flip, because it uses heavy cream. The inclusion of cream means this flip isn’t as light as most, but you also get added richness and indulgence in return. We love this as an after-dinner dessert.

Ingredients
50ml dark rum
20ml heavy cream
1 tsp sugar
1 egg
Nutmeg (garnish)

 Method
Dry-shake all ingredients first, before adding ice and repeat until everything is well-chilled. Strain into a cocktail glass, and a little grated nutmeg is the perfect finish.

The Gaelic Flip

The richness of whisky/whiskey is perfect flip material. There’s a lot of other flavours, so there’s no need to splash out on an expensive Irish whiskey, but a decent, bold whiskey with good soft fruits is perfect. The velvety egg foam, the light whiskey, the tingle of spice and the sweetness of syrup and the vermouth – delightful. You could play around with this too. We’re thinking Guinness, we’re thinking Bailey’s…

Ingredients
50ml Irish whiskey
25ml sweet vermouth
15ml syrup
1tsp allspice liqueur
1 egg
Nutmeg (garnish)

 Method
Dry-shake all ingredients first because this is where you’ll get the gorgeous pillow of foam in the final serve. Add ice and repeating until everything is well-chilled and combined. Strain into a cocktail glass, and again, grate nutmeg on top!

The Boston Flip

Madeira is a great example of what fortified wine can bring to a flip. The sweetness it carries as well as chocolatey, nutty and dried fruit notes intertwines luxuriously with the caramel and vanilla punch of bourbon (you can swap out for rye whiskey for more peppery spice, and this would work too).

Ingredients
60ml bourbon
60ml Madeira wine
10ml syrup
1 egg
Nutmeg (garnish)

Method
Again, it’s a dry shake. Make sure to shake vigorously for at least a minute to get that foam, and then shake again but this time with ice. Strain and you guessed it, grate with nutmeg!

These are some well-known flips to get you started, but these cocktails are tailor made to be personalised and experimented with. Crack an egg into your shaker, add a little syrup and then have a play around with your favourite spirits, liqueurs, fortified wines and alike! Flips are one of many cocktails that can be served hot, so if you want tips on some others, check out The Science, Art and History of Hot Cocktails!

The Best Boozy Coffee and Hot Chocolate Recipes

Is there anything better than a steaming hot drink when it’s cold outside? Well, maybe – booze! These grown up coffee, hot chocolate and tea cocktails are deliciously comforting, but also pack a punch, be that with Baileys, whisky, rum or whatever! Decadent, indulgent and utterly soothing – treat yourself to one of the beautiful recipes below.

Baileys Hot Choc

This is a classic, and of course you don’t have to use Baileys (find alternatives here), but it’s a winter favourite that lots of you will have in the cupboards. This recipe keeps it fairly simple because there’s already a lot of delicious flavours going on, but try including different creams, cinnamon, and/or coffee liqueurs if you fancy going all out. Rich whiskey undertones, a sweet hot chocolate hug and the soft texture of whipped cream – nom. We’d recommend making the hot choc with water but if you want it even thicker, then try a half and a half mix, or all milk – it’s up to you of course.

Ingredients
60ml Irish cream liqueur
100ml hot chocolate
Whipped cream (optional)
Grated chocolate (optional)

Method
Make your hot chocolate separately (try it so it’s just right) and pour it gently over your Baileys. That really is it, unless you top up with whipped cream and some grated chocolate for a special touch… which we always recommend.

Irish Coffee

One of the most indulgent and delightfully rich winter warmers, Irish Coffee is pretty much mandatory at this time of year. It’s so warming and velvety smooth, and if you’ve never clicked with it then try out all these subtle variations here. The fundamentals don’t change too much from Irish whiskey, black coffee, and cream, usually with some sugar too, but like any simple classic, adjust it to your preference. This original recipe is the one we recommend for waking you up and soothing the soul.

Ingredients
45ml quality Irish whiskey (like Powers or Teeling)
2 teaspoons brown sugar
120ml hot, fresh coffee
20ml double cream (can lightly whip)

Method
Preheat your glass a little, and slowly add your favourite whiskey, sugar, and coffee. Once combined nicely, pour your cream over the back of a spoon (a valuable skill to learn), making an inviting and luxurious cream top. Slainte!

Hot Scotch Tea

At its essence, this is a Hot Toddy tea remix. In fact, some Hot Toddies are actually made with tea. For so many people, tea is the most comforting and familiar drink there is, so combining that with this sweet and warming tonic to battle the cold weather is magical. Combining different teas and whiskies for this is great fun, but regular English Breakfast, Earl Grey, Rooibos works a treat. Also, if you’re into Japanese whisky then try using that with green tea – it’s big over there as a chilled drink, but would work hot too.

Ingredients
1 clove
1 cinnamon stick
½ lemon juiced
1/2 tbsp honey
100ml-150ml tea
40ml Whisky
Lemon twist (garnish)

Method
Add your tea first, and then mix in the whisky, lemon juice and honey until it’s completely disappeared – it needs a good stir. Chuck in the clove and the cinnamon if you like it and let them infuse. There are no hard rules, so just add more whisky (oomph), or more lemon (less sweet), or more honey if needed (more sweet).

Spanish Coffee

Carajilo, popular in Spain and Mexico, is the combination of fresh coffee, sugar and liqueur or spirits, and this showy variation on it, more popular stateside, is delicious. Brandy is common, but dark rum is gorgeous, bringing together a rich, caramelly flavour that pairs with the orange liqueur, coffee liqueur and coffee for a dessert style hot cocktail with intense flavour and kick. It can also be set alight if you wish! (see the method below).

Ingredients
25ml dark rum
35ml coffee liqueur (Kahlua)
25ml Triple Sec or Grand Marnier
90ml strong coffee
Whipped cream (or 25ml heavy cream)
Granulated sugar (for rim)
Orange/lemon wedge (garnish)

Method
Rub the lemon or orange wedge around the rim of your glass and roll it in sugar (make sure it’s super fine and shake off any excess bits). Now, once you’ve poured in your rum and orange liqueur, you have a choice. You can dazzle guests and set them alight, thereby caramelizing the sugar rim before extinguishing it with the coffee liqueur. Or, you can just add the coffee liqueur and do without the flames. Depends how brave you’re feeling! Top up with hot coffee and float the cream using the back of a spoon.

Vert Chaud

The Vert Chaud, or Chaud Vert, is a classic après ski drink popular in the French Alps, and no wonder because not everyone has chartreuse lying around. But, even though is a bit pricey it’s adored by so many, and here the powerful, herbaceous, peppery notes and fresh palate combine gloriously with hot chocolate. The minty flavours in particular come out with the heat, creating a mint-chocolate paradise.

Ingredients
40ml green chartreuse
120ml hot chocolate
Whipped cream (optional garnish)

Method
Super simple pouring of both into a handled glass or mug, stirring to combine. The whipped cream tempers the intensity of the chartreuse nicely and puts a cap on the boozy aroma for the first sip, but it’s up to you as always.

Hot ‘n’ Minty White Russian

This warm twist on the classic offsets silky sweet white-hot chocolate against hearty vodka, rich espresso and distinctly, a cooling, flavoursome peppermint syrup. It’s thick and full-bodied, with that lush chocolate and lively espresso, packs a vodka punch, and the peppermint touches the lighter side of the palate.

Ingredients
25ml vodka
25ml espresso shot
80ml white hot chocolate
15ml peppermint syrup
Whipped cream (optional garnish)

Method
You could combine everything in a saucepan so it’s nice and hot, but if the espresso and white-hot chocolate are nice and hot, then simply combining and pouring in vodka and peppermint syrup should come out at a drinkable temp. Whipped cream if you like to finish!

It’s easy to look at something like peppermint syrup and think that it needs buying or is complicated, but syrups are actually some of the easiest things to make and can completely elevate your cocktails. For more syrup recipes, go here!

Perfect Drinks to Keep You Warm on Guy Fawkes Night

Remember, remember the 5th of November, as a time to indulge in the cosiest, most soothing cocktails of the year. In front of a crackling bonfire, gazing up at fireworks or staying snug indoors these warming concoctions complete the evening to perfection. So, whether you’re into Baileys, Cider, Wine, Gin, or Whiskey, we’ve got the drink to elevate your Bonfire Night to the next level.

Baileys Hot Choc

You can kinda take this as far as you want regarding whipped cream, grated chocolate, coffee liqueurs and all sorts, but keeping it fairly simple works a treat. Of course, other Irish Creams are out there (check these), but for easy familiarity and reliable indulgence, Baileys with hot chocolate however you like it is classically idyllic in front of the bonfire. The Baileys is thick enough to make the hot choc with water, but as always, go with whatever you think is best!

Ingredients
60ml Irish cream liqueur
100ml hciderot chocolate
Whipped cream (optional)
Grated chocolate (optional)

Method
Knock up the hot choc separately and pour it gently over your Baileys. That’s literally it. Unless of course you want to go the whole hog with cream and grated chocolate and we wouldn’t blame you for that at all.

Cider Hot Toddy

The hearty world of hot cider is a wonderful Autumn accompaniment. Whisky is the obvious pairing, as with most Toddies, but try this one with spiced rum instead. Those winter spices of cinnamon and nutmeg come to life in as the cider warms, and mingling with the warm, caramel spice of the rum, you end up with an apple pie style drink that is about as soothing as it’s possible to imagine.

Ingredients
100ml cider (try Toffee Apple flavour for extra sweetness and nostalgia)
40ml spiced rum
Sprinkle of cinnamon/half a cinnamon stick
Sprinkle of nutmeg

Method
Very gently heat the cider in a pan and be careful to not boil, stirring continuously. Add your cinnamon stick and sprinkle of nutmeg, as well as your rum nearer the end. Pour into your mug or flask, cup your hands and enjoy.

Mulled Wine

Our favourite way to use leftover wine, mulled wine is a staple of the colder months and rightly so. Don’t make the mistake of going super cheap because even though we’re heating it through, you will notice. Go for big, bold wine that will carry strong flavour and smooth mouthfeel. We recommend fresh cranberries that will soften up when heating, but just add a nice textural and acidic crunch. Try and avoid just adding sugar when there’s so much natural fruity sweetness, instead, include plenty of cinnamon, Grand Marnier liqueur if you have it (brings rich fruity Cognac and orange), or honey. Delish.

Ingredients (for 6)
750ml bottle of Red Wine (Zinfandel, Primitivo, Grenache)
4 cloves
2 cinnamon sticks
1 quartered orange
1 star anise
Small handful of fresh cranberries
100ml Grand Marnier (optional)
2 tbsp honey (optional)

Method
Add your wine to the pan and very slowly begin heating through, always stirring as you add your spices and fruits. Do not let it get anywhere near boiling and add your Grand Marnier (if included) towards the end before turning off the heat and letting everything infuse for at least 30 mins. Then simply strain and serve!

Mulled Gin

For something deliciously different this Bonfire Night, how about Mulled Gin? Sure, it won’t quite be the delicate, chilled exploration of botanicals that gin drinkers are used to, but it more than makes up for that in other areas. Aromatic spices, sweet apple, and vibrant, fresh citrus all tease out different corners of the gin to make something beautifully rounded. Sweetness, richness, herbaceous notes, inviting fragrance and that soothing, comforting quality perfect for Autumn.

Ingredients (for 4)
200ml dry gin (bold character)
400ml good apple juice
½ lemon
1 bay leaf
1 clove
1 cardamom pod
½ cinnamon stick
2tsp honey
2 or 3 black peppercorns
2 or 3 juniper berries (optional)
Lemon slice (garnish)

Method
Remember, unlike other mulled concoctions, we’re not heating the gin here. Divide the gin into your glasses, and then combine everything else into a large pan, warming gently. Again, don’t let it boil and just as the first bubbles form, take it off the heat and allow it to cool for a minimum of 30 minutes. Pour and stir to combine with the gin and garnish with lemon.

Hot Toddy

The traditional Hot Toddy might just be the king of cozy cocktails. There are so many delicious variations, but we’re going for the original here. You find some recipes that are simple as water, whisky, and sugar, but we think that fresh lemon to slice through, a touch of honey for silky sweetness, and Autumn spices are a must. Balanced, dreamy sweetness that soothes the soul – ah!

Ingredients
40ml Whisky (Johnnie Walker Black Label works great)
120ml hot water
1 clove
2 tsp lemon juice
1 tbsp honey
1 small cinnamon stick
Lemon wheel (garnish)

Method
Nice and simple, you’ve just got to combine everything. Leave the water till last and just top up to the top with it, make sure everything is thoroughly mixed and infused and then taste. It’s easy to adjust if it isn’t spot on – just add more of what it’s missing!

Irish Coffee

Rich, warming, velvety smooth and full of indulgence, the Irish Coffee is a must for Guy Fawkes Night. The fundamentals are Irish whiskey, black coffee, and cream, usually with some sugar too, but like any classic, you can adjust it to your taste. We’ve got different recipes for more fruit, more spice, more peat etc. here, but you can’t go wrong with this original recipe to wake you up.

Ingredients
45ml quality Irish whiskey (like Powers or Teeling)
2 teaspoons brown sugar
120ml hot, fresh coffee
20ml double cream (can lightly whip)

Method
Preheat your glass and gradually add your chosen whiskey, syrup, and freshly brewed coffee. Once mixed nicely, pour your cream over the back of a spoon so it sits invitingly on top. Slainte!

If you want a bigger selection of whiskies that suit Irish Coffee down to the ground, have a look through these.

The Spiced Rum Hot Toddy

If you ask for a Hot Toddy, then you’ll usually get a whisky, but rum is the perfect alternative, especially spiced rum with those warming spices and rich sweetness made the most of. Enjoy the complex, spicy and caramel notes of spiced rum with the floral viscosity of honey and the vibrant tang of fresh lemon, all stirred up with the woody spice of a cinnamon stick – a true hug in a cocktail.

Ingredients
1 tbsp honey
1 tbsp fresh lemon juice
35ml / 1oz spiced rum
100ml / 3oz hot water
1 cinnamon stick
Lemon wedge (garnish)

Method
1.      Whilst the kettle is boiling, measure out your preferred spiced rum and pour into a mug or handled glass.
2.      Pour in the honey too, making sure every delicious drop is in there.
3.      Add the lemon juice. Remember, a room temperature lemon rolled over the worktop makes juicing it much easier.
4.      Top up with your hot water and before getting out the spoon, grab the cinnamon stick and swirl your mix whilst infusing that gorgeous unmistakable oaky spice. Add a lemon wedge for that extra touch and you’re good to go.

You can experiment with adding star anise or using different kinds of rums too, but we think this recipe is pretty perfect if we do say so.

We love trying out different Hot Toddy recipes and you can see some of our others here, including the Toffee Apple Hot Toddy and the Hot Gin Toddy.